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African   -   Bureka (Meat Filled Turnovers) (Libya)   adapted from Sephardic Cooking by Copeland Marks

  • 1 Medium Onion -- thinly sliced
  • 1 Stalk Celery -- finely chopped
  • 1 Bunch Parsley -- finely chopped
  • 1 Pound Ground Beef
  • 1 Tablespoon Olive Oil
  • 1/4 Teaspoon Pepper
  • 1/8 Teaspoon Turmeric
  • 1/4 Teaspoon Cinnamon
  • 1 Teaspoon Salt
  • 1 Cup Water
  • 1 Small Potato -- peeled and cubed
  • 2 Medium Eggs -- beaten
  • 1 Package Round Spring Roll Wrappers
  • Oil For Frying
Directions In food processor, chop onion, celery and parsley to a finely chopped mix. Put in a pan with beef, olive oil, pepper, turmeric, cinnamon, salt, water and potato. Cook over moderate heat, covered, for about 1/2 hour. All the liquid should evaporate. Mix briskly to mash the potato. Remove pan from heat and stir in eggs. Mix to a smooth puree. Cool. Take 1 spring roll wrapper and fold in the round edges to make a square. Put 2 tablespoon of filling into the lower center of the wrapper. Dab the lower edges with water and fold over to shape into a triangle. The edges should stick together. Heat 1 cup oil in skillet and fry the triangles over moderate heat about 3 minutes.
Serves 8
Time to Make 0:00

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